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Merlot wine sauce for filet mignon

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  • 4 to 5 ounces merlot wine
  • 1 shallot, minced
  • 1 teaspoon minced herbs, such as thyme, parsley, etc.
  • 4 to 6 ounces veal stock or demi glace (if not homemade, usually available at upscale/gourmet markets)
  • 2 ounces soft butter, unsalted
  • Salt & pepper


Mix shallot and merlot together, put on the stove and reduce by two-thirds.

Add good quality veal stock, bring to a simmer and reduce by one-third.

When the sauce has reached the right consistency, remove from the stove and whisk in the soft butter, and adjust seasoning to taste.

The sauce should have a nice shine and is now ready to pour over your filet mignon.

Califonia Bountiful